Eggplant (Aubergine) Almost Parmigiano

1. 1

   Preheat oven to 200dC.

2. 2

   Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.

3. 3

   Drain well in kitchen towel.

4. 4

   On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.

5. 5

   Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.

6. 6

   Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.

7. 7

   If you want to make it really fancy put some pesto and tomato puree in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.